Stuffed Chicken Breast, Mushroom Cognac Cream

Stuffed Chicken Breast
With Spinach, Mushroom, Leek, and Goat Cheese
Mushroom Cognac Cream Sauce

The Stuffing

  • Spinach
  • Mushroom
  • Leek
  • Goat Cheese
Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.


Mushroom Cognac Cream

Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.


Le Menu

  • Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette
  • Stuffed Chicken Breast, Mushroom Cognac Cream
  • Rice Pilaf with Fresh Herbs
  • Chocolate Soufflé

    A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.
  • 7 thoughts on “Stuffed Chicken Breast, Mushroom Cognac Cream”

    1. Hi Marie – thanks, and that sauce is so easy, creme fraiche is the secret to perfect cream sauces I think.

      Hola Sylvia – gracias for your comment, we looked through lots of French cookbooks to get some ideas for our dinner, it was fun.

    2. Lori Lynn, You bring such style to everything you do. Not just in your cooking, but the table setting as well. It’s very nice to look at. Like a magazine. Such talent!

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